This keto enchilada sauce recipe is a great way to add flavor and depth to your favorite Mexican dishes without the added sugars and carbs found in store-bought sauces. Give it a try and take your keto meal prep to the next level!
Made with simple ingredients like tomato paste, chili powder, cumin, and garlic, this sauce is the perfect addition to any keto-friendly Mexican dish and is gluten free too.
To keep the carb content low we have not used onions or tinned tomatoes for this low-carb enchilada sauce.
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CARBS IN ENCHILADA SAUCE
Enchilada sauce can have hidden carbs if it is thickened with flour. A serving of this recipe is just 4 grams net carbs.
- Butter - gives the sauce a rich texture
- Stock - either vegetable broth or chicken broth
- Garlic - this can be substituted with garlic powder
- Onion powder
- Cumin -
- Chili powder - reduce the quantity if you don't like your sauce too hot
- Cayenne pepper
- Tomato paste - check the label for the sugar content.
- Apple Cider Vinegar
HOW TO MAKE KETO ENCHILADA SAUCE
This sauce is quick, easy and ready in under 15 minutes.
Cook garlic in butter
Add tomato paste and stock.
Pour into a glass jar once cool
If you prefer a slightly sweeter enchilada sauce add a tablespoon or two of brown monkfruit or another low carb sweetener.
Some enchilada sauces are thickened with flour. We find that the tomato paste is thick enough for us but if your sauce is too watery you can add ¼ teaspoon of xanthan gum to thicken it.
Once cooled, this sauce should be stored in an airtight glass jar. We keep ours in the fridge and it lasts up to 2 weeks.
CAN YOU FREEZE ENCHILADA SAUCE?
Yes, you can freeze homemade enchilada sauce. Freezing enchilada sauce is a great way to preserve it for later use, and it's a convenient option if you don't plan to use all the sauce right away.
To freeze enchilada sauce, you should let it cool to room temperature before transferring it to a freezer-safe container. It's best to use a container with an airtight lid to prevent freezer burn and keep the sauce fresh.
Once the sauce is in the container, leave some space at the top to allow for expansion during freezing. Label the container with the date and contents, then place it in the freezer.
When you're ready to use the sauce, remove it from the freezer and let it thaw in the refrigerator overnight. Once it's thawed, you can use it as you would fresh enchilada sauce.
HOW TO USE KETO ENCHILADA SAUCE
Here are a few ideas for how to use keto enchilada sauce:
- Enchiladas: Use keto enchilada sauce to make low-carb enchiladas. Simply fill low-carb tortillas with your choice of filling (such as shredded chicken, ground beef, or roasted vegetables), top with the keto enchilada sauce, and bake until bubbly.
- Casseroles: Use keto enchilada sauce as a flavorful ingredient in casseroles. Layer shredded chicken, cauliflower rice, and keto enchilada sauce in a baking dish, top with cheese, and bake until golden and bubbly.
- Marinade: Use keto enchilada sauce as a marinade for grilled meats or vegetables. Simply coat your protein or veggies in the sauce and let them marinate for a few hours before grilling.
- Dip: Use keto enchilada sauce as a dip for low-carb tortilla chips or raw veggies. Simply warm the sauce and serve it in a bowl with your favorite dippers.
- Soup: Use keto enchilada sauce as a base for a low-carb soup. Simply add some broth, shredded chicken or beef, and your favorite veggies to the sauce, and simmer until everything is tender and flavorful.
MORE KETO MEXICAN RECIPES
Keto Enchilada Sauce
- 2 tablespoons butter
- 3 cloves garlic minced
- 2 teaspoons chili powder
- ½ teaspoon oregano
- 2 teaspoons cumin
- 2 teaspoons onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 ½ cups vegetable or chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon apple cider vinegar
- In a large saucepan, melt the butter on a medium heat.
- Add the garlic and cook for 2 minutes.
- Add all the spices, stir and cook for 2 minutes.
- Add the tomato paste, stock and apple cider vinegar.
- Bring to the boil and simmer for 5 minutes.
- Taste and adjust the seasoning.
- Allow to cool and store in an airtight glass jar.
The information shown is an estimate provided by an online nutrition calculator.